71B

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Medium

Alcohol Tolerance : 14%

Pitching/Fermentation : Has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

Notes : The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.

Best Styles : Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines, Rose

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : Vintner's Harvest SN-9

EC-1118

Species : Wine

Fermentation Temp Range (°F) : 50-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 18%

Pitching/Fermentation : The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.

Notes : The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

Best Styles : Champagne, Late Harvest Wines, Dry Whites

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 716, White Labs 720, Wyeast 4184, Wyeast 4632

Dry Yeast Substitution : Cider House Select Cider Yeast, Lalvin D-47

UCD #522

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 13%

Pitching/Fermentation : Red Star Montrachet Wine Yeast(Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.

Notes : This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.

Best Styles : Chardonnay, Merlot, Syrah, Zinfandel

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 770

Dry Yeast Substitution : n/a

*Please Note: This yeast was formerly known as Montrachet

UCD #796

Species : Wine

Fermentation Temp Range (°F) : 45-95

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 18%

Pitching/Fermentation : Red Star Premier Cuvée Wine Yeast(Davis 796), a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne.

Notes : This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star.

Best Styles : Anything but residual-sugar wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : n/a

UCD #904

Species : Wine

Fermentation Temp Range (°F) : 64-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Red Star Premier Rouge wine Yeast(Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family.

Notes : It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

Best Styles : Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 750, White Labs 715

Dry Yeast Substitution : n/a

UCD #570

Species : Wine

Fermentation Temp Range (°F) : 64-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 12-14%

Pitching/Fermentation : Cote des Blancs is a relatively slow fermenter, producing less foam. The yeast requires nutrient addition for most chardonnay fermentations. Cote des Blancs produces fine fruity aromas, and by lowering the fermentation temperature, it can be forced to finish with some residual sugar.

Notes : Recommended use: reds, whites, sparkling cuvees, and non-grape fruit wines. Ideal Fermentation Temperature: 64-86 F (17-30 C). Alcohol Tolerance: 12%

Best Styles : Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 727

Dry Yeast Substitution : n/a

UCD #595

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Medium-Low

Alcohol Tolerance : 13-15%

Pitching/Fermentation : It will ferment very dry and produce a compact sediment. Another use of this yeast is to carbonate soda kits in the bottle. Recommended use: all white wines, fruit juices. Ideal Fermentation Temperature: 59-86 F (15-30 C). Alcohol Tolerance: 12% For Soda Making : To create carbonation in the bottle.

Notes : Red Star Pasteur Blanc (formerly known as 'champagne' yeast) is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good amount of tolerance to free sulfur dioxide.

Best Styles : Cabernet, Cider, Dry Whites, Fruits, Meads, Port

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 716

Dry Yeast Substitution : Vintners Harvest R56

ICV D-47

Species : Wine

Fermentation Temp Range (°F) : 59-68

Apparent Attenuation Range (%) : n/a

Flocculation : Medium

Alcohol Tolerance : 14%

Pitching/Fermentation : The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

Notes : Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Best Styles : Complex Whites with Citrus and Floral Notes, White, Chardonnay, Rosé, Mead

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : Wyeast 4184, White Labs 720

Dry Yeast Substitution : Vintner's Harvest MA-33

K1V-1116

Species : Wine

Fermentation Temp Range (°F) : 50-95

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 18%

Pitching/Fermentation : The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.

Notes : n/a

Best Styles : Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 715

Dry Yeast Substitution : Cider House Select Cider Yeast

RC 212

Species : Wine

Fermentation Temp Range (°F) : 68-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Produces large amounts of beta-glucosidase enzyme during growth, allowing for the release of bound terpenes in aromatic varieties

Notes : The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

Best Styles : Pinot Noir with Color and Structure

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : Vintner's Harvest VR21, Lalvin 71-B

QA-23

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Notable complementary yeast for developing passion fruit character in Sauvignon Blancs.

Notes : n/a

Best Styles : Chardonnay, Sauvignon Blanc, Sémillon, Charbonnel and Gewürztraminer

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : n/a

M02

Species : Cider

Fermentation Temp Range (°F) : 64-75

Apparent Attenuation Range (%) : High

Flocculation : High

Alcohol Tolerance : Medium

Pitching/Fermentation : A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders. Suitable for brewing all types of cider. Attenuation: High Flocculation: High Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of juice. Ferment at 18-24 degrees C (64-75 degrees F) for best results. Storage Recommendations: Store in the fridge

Notes : A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

Best Styles : Cider

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 775

Dry Yeast Substitution : Cider House Select Cider Yeast

BB Cider

Species : Cider

Fermentation Temp Range (°F) : 54-82

Apparent Attenuation Range (%) : n/a

Flocculation : n/a

Alcohol Tolerance : 16%

Makes: Up to 6 US gallons

Pitching/Fermentation : To rehydrate the yeast to a cream, add the required weight of dry yeast to 10 times its weight of water previously adjusted to a temperature between 95 - 104°F (35 - 40°C). Stir gently into a yeast cream for between 10 and 15 minutes then add yeast cream directly to the must and mix thoroughly. Ensure the temperature difference between the starter culture and must does not exceed 50°F (10°C). This strain is capable of fermenting between 54 - 82°F (12 - 28°C) but best results are achieved when a temperature between 61 - 75°F (16 - 24°C) is maintained. To avoid extended lag time and risk of bacterial contamination ensure must/ juice temperature is above 60°F (16°C) for the start of fermentation and for at least the first 24 hours.

Notes : Cider House Select yeast is a high ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast. Our active dried yeast is suitable for all types of ciders and is able to ferment under various conditions. The optimum dosage rate for this strain is 1g per 1.3 gallons (5 liters) of must. Yeast can be added directly to the must (it is important to ensure complete mixing) or alternatively as a yeast cream. Yeast should be added at least 1 day after SO2 addition.

Best Styles : Cider, Fruit Cider

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 775

Dry Yeast Substitution : Safcider, Mangrove Jack M02

SafCider

Species : Cider

Fermentation Temp Range (°F) : 50-86

Apparent Attenuation Range (%) : n/a

Flocculation : n/a

Alcohol Tolerance : 16%

Pitching/Fermentation : Rehydrate the desired quantity of yeasts in 10 times its weight of water at 95-100°F. - Stir avoiding the formation of lumps and leave to rest for 15 minutes. - Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the yeast starter and the initial must does not exceed 50°F. This stage allows the yeast to become acclimatized and avoids a thermal shock. Example: If must that needs to be pitched is 57°F, the yeast starter temperature should not be more than 75°F prior to inoculation. - Stir and leave to rest for ~8-10 minutes after each must additions. - Incorporate the yeast starter in the fermentation tank during a pumping over with aeration. The rehydration procedure should not exceed 45 minutes.

Notes : For all types of ciders even under difficult fermentation conditions. Very low nitrogen requirements, very good assimilation of fructose, and high malic acid consumption.

Best Styles : Cider

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 775

Dry Yeast Substitution : Cider House Select Cider Yeast, Mangrove Jack MO2

500 gram Brick!

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 13%

Pitching/Fermentation : Red Star Montrachet Wine Yeast(Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.

Notes : This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.

Best Styles : Chardonnay, Merlot, Syrah, Zinfandel

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 770

Dry Yeast Substitution : n/a

500 GRAM DRY YEAST PACKAGE!

Species : Wine

Fermentation Temp Range (°F) : 64-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 12-14%

Pitching/Fermentation : Cotes des Blancs is a relatively slow fermenter, producing less foam. The yeast requires nutrient addition for most chardonnay fermentations. Cote des Blancs produces fine fruity aromas, and by lowering the fermentation temperature, it can be forced to finish with some residual sugar.

Notes : Recommended use: reds, whites, sparkling cuvees, and non-grape fruit wines. Ideal Fermentation Temperature: 64-86 F (17-30 C). Alcohol Tolerance: 12%

Best Styles : Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 727

Dry Yeast Substitution : n/a

500 G BRICK OF DRY WINE YEAST!

500 GRAM BRICK OF DRY WINE YEAST!

Species : Wine

Fermentation Temp Range (°F) : 45-95

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 18%

Pitching/Fermentation : Red Star Premier Cuvée Wine Yeast(Davis 796), a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne.

Notes : This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star.

Best Styles : Anything but residual-sugar wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : n/a

COMING SOON! 500 GRAM BRICK OF DRY WINE YEAST!

Species : Wine

Fermentation Temp Range (°F) : 64-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Red Star Premier Rouge wine Yeast(Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family.

Notes : It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

Best Styles : Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 750, White Labs 715

Dry Yeast Substitution : n/a

SPECIAL ORDER ITEM

K1V-1116

Species : Wine

Fermentation Temp Range (°F) : 50-95

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 18%

Pitching/Fermentation : The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.

Notes : n/a

Best Styles : Fresh Fruit White Wines, Dry Whites, Aged Reds, Late Harvest Wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : White Labs 715

Dry Yeast Substitution : Cider House Select Cider Yeast

QA-23

Species : Wine

Fermentation Temp Range (°F) : 59-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Notable complementary yeast for developing passion fruit character in Sauvignon Blancs.

Notes : n/a

Best Styles : Chardonnay, Sauvignon Blanc, Sémillon, Charbonnel and Gewürztraminer

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : n/a

RC 212

Species : Wine

Fermentation Temp Range (°F) : 68-86

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%

Pitching/Fermentation : Produces large amounts of beta-glucosidase enzyme during growth, allowing for the release of bound terpenes in aromatic varieties

Notes : The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

Best Styles : Pinot Noir with Color and Structure

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : Vintner's Harvest VR21, Lalvin 71-B

ICV D-47

Species : Wine

Fermentation Temp Range (°F) : 59-68

Apparent Attenuation Range (%) : n/a

Flocculation : Medium

Alcohol Tolerance : 14%

Pitching/Fermentation : The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

Notes : Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Best Styles : Complex Whites with Citrus and Floral Notes, White, Chardonnay, Rosé, Mead

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : Wyeast 4184, White Labs 720

Dry Yeast Substitution : Vintner's Harvest MA-33

BM4X4

Species : Wine

Fermentation Temp Range (°F) : 59-76

Apparent Attenuation Range (%) : n/a

Flocculation : Low

Alcohol Tolerance : 16%%

Pitching/Fermentation : The dynamic synergy of Lalvin BM 4×4 has been considered to transmit all the advantages of Lalvin BM 45 strain. This strain was isolated as part of a research program in Montalcino, in the heart of the Tuscany region (Italy), and selected in collaboration with the consortium of Brunello di Montalcino wines and the Università degli Studi di Siena. Lalvin BM4x4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to Lalvin BM4x4, during the growth phase this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability It delivers dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4×4 releases a high level of esters responsible for fruit aromas. It also brings roundness to the mouthfeel and facilitates malolactic fermentation.

Notes : Lalvin BM4x4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to Lalvin BM4x4, during the growth phase this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must.

Best Styles : Both Red and White Wines

Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.

Liquid Yeast Substitution : n/a

Dry Yeast Substitution : n/a